Pig Picking Cake

Pig Picking Cake

I have heard lots of reasons why this is called a Pig Picking Cake.  The one that I believe is that it is so good you make a pig out of yourself picking at it until it is gone.  Make it for yourself and let me know what you think.

                                                                                                                                      

1  box of Yellow Cake Mix

1  11 oz. can Mandarin Oranges with juice (I actually get a bigger can than this and use the extra for snacking and decorating.

4  eggs

½  Cup Canola Oil

1  9oz. carton of Whipped Topping

1  8oz. can Crushed Pineapple with juice

1  small box of instant Vanilla Pudding

 

Cake:

Preheat the oven to 350 deg.  I prefer to make a sheet pan of this cake, so I just grease my cake pan.  I have heard that you can do this with round cake pans and stack them like a 2-3 layer cake.  If that is your preference, then you should grease and flour your cake pans.

Mix the cake mix, Mandarin Oranges and juice, eggs, and oil in a mixer for 2 minutes.  Make sure all large lumps are broken up.  Pour into you pan(s) and bake 20-30 minutes depending on your oven.  Insert a cake tester into the cake, if the cake is done it will come out clean.

Set cakes aside until completely cool.

Topping:

While the cake(s) are cooking, I like to make the topping.  It really needs time to sit so the instant pudding has a chance to set.  Mix all of the remaining ingredients until well blended.  Do not let  this set out, it needs to be refrigerated.

After the cake is completely cool, you may put your topping on the cake.  Since this is not a normal “smooth” icing, I use extra orange slices to decorate.

This cake is great made the day ahead of time.  Just cover and keep in the refrigerator, but good luck keeping your family out of it.